Smashed To Order. Smashed Burgers in Metairie, LA

The name's the ratio. 80% lean, 20% fat. That's the exact balance for a smash that crusts hard on the outside and stays juicy in the middle. Most shops fudge it. We don't. It starts with the beef.

Great beef is the cover charge. The edge comes from technique: a screaming flat-top, seasoning measured by weight not feel, and a sauce we spent six months dialing in. You'll taste it.

Four burgers we'd put on our own table at home, made the same way every single time. That's the eighty-twenty rule.